Abstract
Every year, important quantities of winemaking waste create problems for wine producers. These problems arise from the difficulty of disposing of grape marc, which can pollute the environment and affect nearby agricultural crops. The present research proposes a new direction for the valorization of this agri-food waste in residual water depollution. Four biomaterials obtained from winemaking waste were tested for Pb removal: raw Merlot grape marc (MR), raw Sauvignon Blanc grape marc (SbR), Merlot grape marc biorefined (ME) and Sauvignon Blanc grape marc biorefined (SbE). The effects of biosorbent mass and initial Pb concentration, adsorption kinetic, equilibrium isotherms and the matrix influence from a mine effluent were assessed. Very good perspectives for the practical application in lead uptake from wastewaters arise, with better results for biorefined grape marc compared to raw material. The lead removal percentage from an initial solution containing 20 mg Pb/L, at optimum pH (5.5 ± 0.5) was 71%—MR, 78%—SbR, 80%—ME, and 97%—SbE. A Langmuir model revealed a very good removal capacity for ME (40 mg/g) and SbE (64 mg/g). Thus, the grape marc, a polluting waste, can turn into a low-cost and easy-to-prepare sorbent for the bioremediation of contaminated water.
Highlights
Accepted: 25 February 2022For both soil and water, the agricultural industry together with food and beverage manufacturing are high-polluting industries, generating large quantities of wastes with a high organic load and easy microbiological contamination
The sorbents MR and Sauvignon Blanc grape marc (SbR) were represented by the mentioned grape marc, convective dried at 45 ◦ C, up to 9% moisture
The spectra of the four sorbents (Figures 1–4) indicates the existence of functional groups which are typically found in grape marc (–OH, –CO, –CH, and C–O–H) due to the presence of lignin, cellulose and hemicellulose, and phenolic compounds
Summary
Accepted: 25 February 2022For both soil and water, the agricultural industry together with food and beverage manufacturing are high-polluting industries, generating large quantities of wastes with a high organic load and easy microbiological contamination. The transport, treatment, and storage of these wastes inevitably lead to a price increase of the final product. The valorization of these agri-food industrial wastes represents a very good opportunity to develop new useful bioproducts in the frame of a circular bioeconomy and sustainable waste utilization. The phytochemicals present in this residual biomass can be valorized in nutritional supplements, natural food additives, and innovative functional foods through the extraction of natural antioxidants, antimicrobial substances, flavors, dyes, and texturizers [3]. These extractions lead to a series of completely depleted residues, which could be further valorized. Landfilling or incineration of these wastes only worsens the pollution problem, even if at first glance they may seem to be fast, low-priced solutions
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